Poached Shrimp “Vin Blanc” with Warm Clementine–Fennel Vinaigrette, Castelvetrano Olives & Celery-Leaf Confetti

Instructions

1. 1

   Prep the 1 lb Large shrimp (shell-on, deveined if possible) and set up an ice bath. Peel the shrimp, leaving the tails if you like the wine-bar drama. Reserve the shells. Keep shrimp cold while you build the poaching liquid. Fill a bowl with ice water and park it next to the stove.

   8 min

   Tip: Shell-on poaching is lovely, but peeling first lets the vinaigrette cling to every curve. Either way: don’t toss the shells—they’re instant flavor.

2. 2

   Make a quick shrimp poaching “court-bouillon.” In a medium pot, combine 1 cup Dry white wine, 3 cups Water, reserved shrimp shells, the half Fennel bulb (roughly chopped), smashed garlic, 1 tsp Black peppercorns, 1 Bay leaf, 1/2 tsp Coriander seeds, and 1 1/2 tsp Kosher salt. Bring to a gentle simmer and cook 10 minutes to perfume the liquid.

   12 min

   Tip: Gentle simmer, not a rolling boil. We’re making aromatic bathwater, not shrimp stock for war.

3. 3

   Poach gently—then chill briefly. Lower the heat so the liquid is barely simmering (little lazy bubbles). Add 1 lb Large shrimp and stir once. Poach just until opaque and barely firm, 2–4 minutes depending on size. Immediately scoop shrimp into the ice bath for 60–90 seconds, just to stop the cooking, then drain well.

   6 min

   Tip: The goal is tender, not bouncy. If you see the shrimp curl into tight little commas, they’ve gone too far.

4. 4

   Slice the serving fennel and build the briny bits. Thinly slice the remaining Fennel bulb on a mandoline or with a sharp knife. Toss with a pinch of salt and a squeeze of 2 Clementines juice (just a teaspoon) to soften. Tear the 1/2 cup Castelvetrano olives; measure 1 1/2 Tbsp Capers; chop 1/2 cup Celery leaves (or tender celery tops) and 2 Tbsp Fresh dill.

   8 min

   Tip: Salting fennel early turns it silky and makes it taste like it belongs in a white-wine bar.

5. 5

   Warm clementine–fennel vinaigrette. In a small skillet over low heat, sweat the 1 Shallot with 1/3 cup Extra-virgin olive oil and a pinch of salt until just translucent, 2–3 minutes (no browning). Add 2 Clementines juice, 1/2 Lemon juice, zest, 1 tsp Dijon mustard, 1/2 tsp Espelette pepper (or Aleppo), and 2 Tbsp of the poaching liquid. Whisk, then whisk in remaining 1/3 cup Extra-virgin olive oil. Warm it gently until it’s just cozy, not hot.

   6 min

   Tip: Warm vinaigrette is the cheat code: it perfumes the shrimp and makes the whole dish feel expensive.

6. 6

   Dress and serve like a wine bar. Put 1 lb Large shrimp in a shallow bowl or platter. Scatter over softened fennel, 1/2 cup Castelvetrano olives, 1 1/2 Tbsp Capers, 1/2 cup Celery leaves (or tender celery tops), and 2 Tbsp Fresh dill. Spoon the warm vinaigrette over everything. Finish with a final pinch of 1/2 tsp Espelette pepper (or Aleppo) and (if you’re me) one last whisper of clementine zest.

   3 min

   Tip: Serve immediately while the vinaigrette is warm and the shrimp are cool-tender—temperature contrast is the magic.